Potato-andouille Hash - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Russet potatoes, peeled, cut into 1/4-inch cubes
6 tbsp: Olive oil,
1 1/2 lbs: Andouille sausage or other fully cooked smoked sausage, (such as kielbasa), cubed
2 cup: Chopped onion,
2 cup: Chopped green bell pepper,
1/4 cup: Chopped garlic,
1 1/4 cup: Chopped green onions,
2 tsp: Creole or Cajun seasoning*,
Directions:
Roll potatoes in towel; press to absorb excess moisture. Heat 3 T oil
m heavy large nonstick skillet over high heat. Add half of potatoes;
cook until brown, tossing often, about 12 minutes. Place in bowl.
Repeat cooldng with remaining oil and potatoes. Add to bowl.
Saute sausage in same skillet over high heat 5 minutes. Add onion,
bell pepper and garlic; saute 4 minutes. Add to potatoes. Add green
onions and Creole seasoning to potatoes. Season with salt and pepper.
Transfer to baking pan. (Can be made 2 hours ahead).
Preheat oven to 450F. Bake hash until heated through, stirring
occasionally, about 15 minutes.
*Available in the spice section of most supermarkets across the
country.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp
m heavy large nonstick skillet over high heat. Add half of potatoes;
cook until brown, tossing often, about 12 minutes. Place in bowl.
Repeat cooldng with remaining oil and potatoes. Add to bowl.
Saute sausage in same skillet over high heat 5 minutes. Add onion,
bell pepper and garlic; saute 4 minutes. Add to potatoes. Add green
onions and Creole seasoning to potatoes. Season with salt and pepper.
Transfer to baking pan. (Can be made 2 hours ahead).
Preheat oven to 450F. Bake hash until heated through, stirring
occasionally, about 15 minutes.
*Available in the spice section of most supermarkets across the
country.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp